FALL HARVEST SALAD

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This simple, but colorful salad has quickly become a fall staple around here—fresh, flavorful and so delicious.

Author: 80 Acres Farms
Prep Time: 10
Cook Time: 25
Total Time: 35 minutes
Yield: 4 servings

Ingredients

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FOR THE SALAD

9 oz. 80 Acres Farms PLANTOPIA 2 sweet potatoes, diced 1 can chickpeas, drained and rinsed 1 tbsp. olive oil 1 tsp. cumin 1 tsp. garlic powder 1 tsp. paprika 1/4 cup dried cranberries

1/4 cup Asiago cheese, shaved

FOR THE DRESSING

1/4 cup apple cider vinegar 1/4 cup olive oil 1 tsp. honey 1 garlic clove, minced 1/4 tsp. Dijon mustard Salt and pepper, to taste

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Instructions

Preheat oven to 425°.
Place sweet potatoes and chickpeas on a sheet pan. Drizzle with olive oil and sprinkle with spices, salt, and pepper taste. Roast for 25 minutes to desired softness.
In a small bowl, add all dressing ingredients. Gently whisk them together. Set aside.
Add all your ingredients to a bowl of PLANTOPIA.
Drizzle with dressing and enjoy immediately!